If your idea of breakfast is more along the lines of a jelly donut and a Diet Coke or three, soon you can combine the two. Dr. Robert Bohannon, amolecular scientist who graduated from the Baylor College of Medicine, is the brains behind Encaff, an additive that inserts caffeine into everyday foods while hiding the bitter caffeine taste. Bohannon has already developed Buzzed Donuts and Buzzed Bagels and is working with companies to inject Encaff into gum, breakfast bars and smoothies. Food that has been Encaffienated will contain somewhere between 50 to 100 mg of caffeine, about the same amount as a cup of coffee.